Simplified Indian Cooking
Acorn squash has a sweet flavor and softer texture than most pumpkins. I grew up eating green pumpkins that were not quite ripe in a similar dish as this Acorn Squash Curry with Chana beans. You can peel Acorn Squash before cooking but the skin is quite tender especially after cooking so it does not […]
Cranberry Chutney is a favorite at our Thanksgiving table as well as with Indian meals. I try to add as little sugar as possible by replacing it with dried fruits. Dried apricots compliment the cranberries and blend well in this chutney, you can use raisins or dates too. Try Spicy Cranberry Chutney with Brie and […]
Naan was originally a generic word for any Indian bread, but now it’s the most popular leavened bread. In India, naan isn’t made at home because people do not have a tandoor or clay oven, which can heat up to 800 degrees Fahrenheit! Impossible for a standard home oven, but I figured out a great […]
Seviyan or Indian vermicelli is thinner than Italian vermicelli and is used for making desserts and savory dishes. The hair-thin noodles are made from semolina with a machine. Our aunts and neighbors made a similar version by hand called Javey by rolling the dough between their fingers, almost as thin as the machine-made ones and drying them […]
Phara is a boiled dumpling made with daal and rice flour or wheat flour, a very creative way to use protein rich daal in a lean, healthy dish. Phara can be served as a meal, snack or side dish. Indian vegetarian food is so innovative! Phara is not a common Indian dish, made only in […]
Rice Kheer or Pudding is cooked in some variation in every culture! In India, I grew up eating different kinds of Kheer such as Semolina Kheer, Vermicelli Kheer, Makhana Kheer, Carrot Kheer and Lauki Kheer. The main ingredient in Kheer is whole milk, choice of vegetable or grain and sugar. Rice Kheer is the most […]
I grew up eating pumpkin, called ‘Kaddu’ in Hindi, as a vegetable. The first time I ate it as a dessert (pie) was in America which was amazing. There is no Halloween in India so the pumpkin available in the market is the eating kind; it has a smooth, moist texture when cooked. For all my […]
Daal is a legume, high in protein, fiber and amino acids and a staple of a balanced Indian meal. There are many varieties of Daal, I can make a different daal for each day of the month without repeating a recipe! Panch means five and Ranga means color. This recipe combines five different Daals with and […]
Bhindi is also known as Okra or Ladies Fingers in India and is a delicious and nutritious vegetable. A relative of the hibiscus family, it is high in fiber, calcium and vitamins. Because of its mucilaginous property, Okra gets slimy when added to water; it is best to saute Okra in a non-stick pan or […]
Growing up in India, I had not seen a Butternut Squash until I came to America. I grew up eating many other squashes specially pumpkin which my mom prepared in several ways. I fell in love with the texture and smooth taste of Butternut Squash and I try to cook it in as many ways […]